Shami kebab are tender patties made from cooked, shredded beef, lentils, aromatics and flavourful spices. They’re traditionally shallow or deep fried, after being shaped into small disk-like patties. My recipe is quick: using an instant pot which means little hands on time. Easy: we’re doing a rough chop, adding everything to cook and moving on. Low oil: one tablespoon of oil to get a nice brown sear on each serving which makes them much healthier than their traditional counterparts.
A Quick Recipe, For you
When I shared my shami kebab prep in stories on instagram the other day, I was flooded with messages asking for the recipe. So, here we are! I’m putting this blog post together quickly, so you, too, can enjoy a healthier Ramadan.
How I’m Enjoying My Beef Shami Kebab
The last few Ramadans I’ve focused more on nourishing meals, and avoided deep fried, processed meals and sugary treats. It may seem you have to give up your favourite foods and flavours to stay on track with your health goals, but you really don’t! These kebabs are a perfect example: they’re high in protein (lean stewing beef and lentils), low in fat, and packed with flavour (no bad calories in spices, right!).
To serve, I’ll be preparing two shami per serving, and making a one egg thin omelette (just adding salt!) to split in half and wrap around each shami kebab. I’ve also made a batch of Punjabi saag, using rapini and spinach (two iron powerhouses!), and will have one corn tortilla (in place of makki di roti) or a slice of whole grain seeded toast for a complete meal with good carbs, fats, protein and fibre.
If you struggle with low iron (ferritin), like I do, this is a great meal!
Pro Tip: Add some raw onions and a squeeze of lemon juice to your meal. The vitamin C will help you absorb the iron and *skip* any dairy with iron rich meals. Dairy can hinder iron absorption.
The Best Beef Shami Kebab
Equipment
- Instant Pot I use an 8qt
Ingredients
- 2 lbs stewing beef chunks lean, boneless
- 1/2 cup chana daal soaked overnight
- 4 tbsp fresh ginger garlic paste not store bought
- 1 medium yellow onion peeled, roughly chopped
- 2-3 tbsp oil I use olive
- 4 black cardamom
- 1/4 tsp ground green cardamom
- 1 large bay leaf
- 4 cloves
- 1 tbsp whole cumin seeds I like roasting mine for better flavour
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 2 star anise
- 7 dried red chilis more or less, to taste
- 1 tsp whole black peppercorns
- salt to taste, I like leaving this for the end
- 1 to 1 1/4 cup water
Aromatics
- green chilis finely chopped
- 1 small/medium onion finely chopped
- fresh cilantro finely chopped
- 1/2 lemon juiced, to taste
Other
- 1/4 packed Shan Shami Kebab Masala I like adding this, add if you feel its necessary
- 2 large eggs for binding
- 1/4 tsp baking soda
- 2 1/2 tsp cornstarch
Instructions
- Wash the beef stew pieces well, I like to use some vinegar or lemon juice to clean it up.
- My beef cubes were about 1 inch when I purchased them, cut yours if needed to one or one and a half inch pieces. Larger pieces are what will give you that nice pull – mine could have had a better pull but I'm not picky here.
- Add all of the ingredients listed above, including the water, into the instant pot
- Set to manual and 20 minutes.
- Once cooked, let sit for 5 minutes then manually release pressure
- Mash the contents using a potato masher or a wooden spoon. Do not use a food processor or you'll end up with a paste instead of the nice cohesive but stringy texture that's typical of shami kebab.
- There will likely be too much liquid in the pot, turn on sauté mode, mix often, until the mixture is dry. As son as it begins to stick to the bottom of the pot, turn off sauté mode. Do not wait for the mixture to stick to the point where you have to scrape it off. We're looking for a moist but not wet texture.
- Taste for spice and salt. Notice I do not add cayenne pepper as the 7 chilis are enough for me – we are also adding green chilis in once the mixture has cooled.
- Once the mixture has cooled, add in the Shan masala (if using, I like the tang it adds!), green chilis, cilantro, and onions. Taste for seasoning, it should be spiced, a big tangy, and herby.
- Add in the eggs, baking soda and cornstarch. Mix well to combine.
- I like to set aside for a couple of hours in the fridge to let the flavours marry, and the mixture to harden slightly so it's easier to handle.
- This recipe makes about 16 kebabs. The macros can be found below.
